Savory Cauliflower Cake

What a great addition to the vegetarian thanksgiving dinner… I was excited to see this recipe of a savory cauliflower cake when Johanne Lamarche of French Gardener Dishes posted it. Johanne in turn got the inspiration for this cake came from a recipe of Yotam Ottolenghi.

It’s wonderful how recipes transform as different people perceive them from their palates and senses. So my recipes is just another take at the cauliflower cake. I was looking for something to add to my vegetarian dishes for thanksgiving while the rest of the family enjoyed the turkey. I added some cumin and garlic to the dish along with lots of sage that I had fresh from my herb garden.

IMG_0819
Cauliflower Cake @food for the soul
CauliflowerCake
Cauliflower Cake @food for the soul

 

 

Cauliflower Cake

  • Servings: 10
  • Difficulty: moderate
  • Print

Ingredients

  • Small Cauliflower trimmed and cut into small florets
  • 1 leek chopped thinly
  • 2 tsp each of chopped rosemary, thyme, sage and parsley
  • 3 cloves garlic – minced
  • 1 cup spelt flour
  • 2 tsp baking powder
  • 2 cups Cheddar cheese grated
  • 1/2 cup grated parmesan grated
  • 5 eggs – beaten
  • 1 heaped tbsp wholegrain mustard
  • 1 tsp ground turmeric
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 2 tsp nigella seeds
  • Olive oil
  • I have used a round spring foam pan, lined with parchment and oiled.

Caulicake1
Cauliflower Cake @food for the soul

Putting it together:

  • Add the cauliflower  to boiling water for about 3 minutes. Drain.
  • Add 2 tbsp of olive oil in a large pan, add leek and minced garlic and sauté gently until translucent and softened– . Stir in the herbs and saute a further couple of minutes.
  • Add cauliflower and stir until all the ingredients are well mixed. Set this aside.
  • Take a  mixing bowl, add the flour and baking powder, stir in the cheese and fold in the eggs, mustard and turmeric .
  • Mix very lightly and add the cauliflower
  • Mix lightly again using your hands or wooden spoons.
  • Pour the mixture into the baking pan and sprinkle the nigella seeds over it.
  • Bake in a 350 degree oven for approximately 40 minutes until golden. Serve warm or at room temperature.

The party is at Fiesta Friday and I am happy to share this.

12 Comments Add yours

  1. I must have missed Johanne’s post as I love anything with cauliflower in it. Sounds like a keeper!

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  2. tentimestea says:

    What a gorgeous cake–there’s something very lovely about the comfort of a cake, and even better when it is savoury and can be eaten for dinner! It sounds like the perfect Thanksgiving dish. I love all the herbs you used, the spices, and I also absolutely love the use of spelt flour!

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    1. Thanks so much. I so enjoyed making it. Hope you had a great thanksgiving.

      Like

  3. Sounds great, always nice to find interesting ways to use veggies.

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    1. Thanks Caroline, hope you try it out!

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  4. The cake turned out beautifully Zeba! I like the changes you made with the cheddar and leeks and only nigella seeds. It looked to have a good texture, a little more cakes than eggy than mine. I will try it again with boiling the cauliflower as Ottolenghi does. Your photographs are once again stunning.

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    1. Thanks Johanne…it was definitely more “cake” like. In the future I would prefer to do down on the flour and make it a bit more soft. Thanks for the inspiration!

      On Sat, Dec 5, 2015 at 8:47 AM, Food For The Soul wrote:

      >

      Liked by 1 person

      1. Funny mine was more fluffy frittata-like!

        Liked by 1 person

  5. Lili says:

    Looks and sounds delicious! I’d been meaning to make Johanne’s cauliflower cake too. Thank you for the extra inspiration! 🙂

    Like

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